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Sudado de Res (Colombian Beef Stew) |mycolombianrecipes.com

Colombian Beef Stew (Sudado de Res)

Erica Dinho
5 from 61 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 995 kcal


  • 2 pounds beef for stew (beef chuck)
  • 1 tablespoon vegetable oil
  • ½ cup chopped white or yellow onion
  • 1 scallion, chopped
  • ½ cup chopped red bell pepper
  • 2 minced garlic cloves
  • 2 cups chopped tomato
  • ½ cup chopped fresh cilantro
  • ½ teaspoon sazón with color (I used Goya)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 small yellow potatoes peeled and cut in half
  • ½ pound frozen or fresh yuca cassava
  • 3 cups beef broth


  • In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sautué until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
  • Add the beef, broth, sazón and cumin powder. Reduce the heat to medium low cover and cook for 45 to 50 minutes, stirring occasionally.
  • Add the potatoes, yuca and cilantro and cook for an additional 30 minutes or until the vegetables are tender. Add more broth or water if the stew is getting to dry.
  • Serve over white rice.


*Store any leftover  beef stew in an airtight container in the fridge for up to 3-4 days.
*You can use beef chuck or any bee for stew that you find in your market.
*I used sazón goya with color, but you can use my homemade mixture if you don't find it:


Calories: 995kcalCarbohydrates: 89gProtein: 48gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 3gCholesterol: 161mgSodium: 655mgPotassium: 2513mgFiber: 11gSugar: 8gVitamin A: 878IUVitamin C: 116mgCalcium: 145mgIron: 9mg
Keyword Stew, sudado colombiano
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